In 800 ml of boiling water put 2 tablespoons of "Vegeta" and then pour polenta in water and stir constantly over low heat for about 2-3 minutes. Pour the ready polenta in a greased round mould.

Fry the chopped onion in oil. Then add finely chopped garlic and white wine and fry briefly. Allow to boil until the liquid has evaporated. Then put chopped tomatoes, add sugar and "Vegeta" and cook them at low heat for about 20 minutes.

Heat 10g butter and 2 tablespoons butter. Add the mushrooms. Pour the lemon juice and fry them briefly. Add finely chopped garlic, oregano and a spoon of "Vegeta" and fry until the liquid has evaporated. Finally add freshly chopped parsley. Cut the cooled and thickened polenta in 8 pieces.  Bake it with the remaining oil and butter on both sides until they get golden yellow colour.



  • 800 ml water
  • 2 tablespoons “Vegeta”
  • ½ l tomato paste
  • 170 g of polenta
  • 1 onion
  • 1 chopped clove of garlic
  • little white wine
  • 10g butter
  • 2 tablespoons oil
  • mushrooms
  • a little lemon juice
  • oregano and parsley as desired